Bayerische Creme Bavarian Cream
A cool, wobbly vanilla cream set with gelatine, light as a cloud and served with a sharp raspberry sauce.
- Time40 min plus chilling
- LevelMedium
- Costabout £0.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the gelatine leaves in cold water for 5 minutes until floppy.
5 min - 2
Heat the milk and vanilla paste in a pan until steaming. Whisk the egg yolks and sugar in a bowl until pale, then pour the hot milk over, whisking.
- 3
Return to the pan and stir over a low heat for 5 minutes until the custard coats the back of a spoon. Do not let it boil.
5 min - 4
Squeeze the water out of the gelatine and stir it into the hot custard until dissolved. Pour into a bowl and cool to room temperature, stirring now and then.
- 5
Whip the cream to soft peaks. When the custard is cool and just starting to thicken, fold in the cream in two lots.
- 6
Pour into 6 small moulds or glasses. Chill for at least 4 hours until set.
240 min - 7
Blitz the raspberries with the icing sugar and lemon juice and sieve out the seeds. Dip the moulds briefly in hot water to turn out, and serve with the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
